Chicken Burrito Casserole

I’m always looking for an easy casserole for leftover chicken, and this one was a huge hit! With the exception of a red onion, a red pepper, and a jalapeño pepper, the majority of ingredients such as black beans, rice, and tomato paste are right in your cupboard.

  • 1/2 cup red onion, diced
  • 1 red pepper, diced
  • 1 jalapeño, minced
  • 1 cup dry long grain rice
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt
  • 4 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 cup corn
  • 1 – 15 oz. can black beans, drained and rinsed
  • 5 cups chicken, shredded
  • 1 tablespoon olive oil
  • 2 cups shredded cheddar cheese
  1. Preheat oven to 400º.
  2. In a 9″ x 13″ pan, mix the onion, pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano, and salt.
  3. Whisk the broth and tomato paste together, and pour over the rice mixture.
  4. Stir in the corn, black beans, and olive oil. Cover with foil and bake for 50 minutes until the liquid is absorbed.
  5. Remove foil, sprinkle with cheese and bake for an additional 10 minutes.
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2 Responses to Chicken Burrito Casserole

  1. Old NFO says:

    Saving this, thanks!

  2. Joe says:

    Good for those snowy Texas nights!

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